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Watercress Soup
Emily Davenport
4 servings
30 minutes
147
British
Mains, Soups, Light Meals
This soup is simple, peppery, and creamy - and watercress is a great source of vitamin A, C and iron! Make this lovely Watercress Soup from The Dairy Book of Home Cookery and just add fresh crusty bread.
Ingredients
- 2 x 75g bags of watercress, chopped
- 1 onion, peeled and chopped
- 1 potato (about 175g/6oz), peeled and diced 25g (1oz) butter
- 450ml (¾ pint) milk
- 300ml (½ pint) chicken stock
- Salt and freshly ground black pepper
- 4 tbsp double cream to serve (optional)
- Find this recipe in the Dairy Book of Home Cookery
Directions
- In a saucepan fry vegetables gently in butter for 5 minutes without browning
Add milk and stock. Bring to the boil, stirring continuously, cover and simmer for 10-15 minutes
- Liquidise and return to pan. Season to taste and reheat
- Ladle into warm bowls and whirl with cream if using